Tag Archives: no bake dessert

No Bake Layered Lemon Pie

Sometimes I just make myself so mad!  I made this luscious, creamy, sweet and tart pie in March when our friends Maribeth and John came to dinner. (Note: St. Patrick’s Day celebration tablecloth!)   But did I take time to share it with you?   😳  Uh, no.  Fast forward 2 months.  I can blame my sharing error on a fast and furious spring — but I’ll bet you can say the same thing!

Sous-Chef Dishwashing Mom and Me!

I am so blessed to have my 87-year-old mom living with us and still spending time in the kitchen with me! Today I was uploading this Mother’s Day photo to my computer and I ran across the yellowy-lemon pie pictures.

My first thought was, “I wish I had a piece of that pie right now.”

I remember it being particularly easy to make using canned lemon pie filling!  That is when I clicked over to this very blog and searched for the recipe.  No recipe.  Huh. How can that be?

 

The next search was on my computer for the recipe.  Huh. No lemon pie recipe.  How can that be?

From there I went to my office and searched through a stack of food-stained recipes waiting to share with my blogging world.  I am a messy cook and almost always the paper the recipe is written on takes a splatter, spill, or gob of something during the creative process.

Layered Lemon Pie.  Nope, no recipe in the stack.  But I have the pictures!  Where is the recipe?

Think, Catherine, think.  Okay, that didn’t work.

If you (or your family) love lemon then this is the recipe for you!  It is easy to make, doesn’t use a ton of ingredients and it is guest-worthy!  It took a while for me to re-discover the recipe but alas  Taste of Home does it again.  The original recipe is from Elizabeth Yoder, Belcourt, North Dakota.  How cool it would be if she were a  reader of My Daily Bread Body and Soul!  I would say thank you for sharing such a light and tasty delight!

Lucky for us we can now easily find the recipe from here on.  Posted below!

Happy Baking and God Bless,
~Catherine

No Bake Layered Lemon Pie
 
Prep time
Total time
 
A Taste of Home recipe by Elizabeth Yoder, Belcourt, North Dakota! This sweet and tart, light and tasty, fast and easy no-bake pie is packed with flavor and looks pretty too!
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 1 package (8 ounces) cream cheese, softened
  • ½ cup sugar
  • 1 can (15-3/4 ounces) lemon pie filling, divided
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 graham cracker crust (9 inches)
Instructions
  1. In a small bowl, beat cream cheese and sugar until smooth.
  2. Beat in half of the pie filling. Fold in the whipped topping. Spoon into prepared graham cracker crust. Spread remaining pie filling over cream cheese layer.
  3. Refrigerate for at least 1 hour or longer before serving.
Notes
* Store bought graham cracker crust works well or you can make a graham cracker crust, which is what I did.
1½ cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
Directions
Mix graham cracker crumbs, sugar, and melted butter until well blended. Press mixture into an 8 or 9-inch pie plate.
Chill for about 1 hour.

 

Popcorn Cake For Family and Friends

slice popcorn cake
I received an email this evening from my friend Cheryl sharing this scripture. Just getting ready to write this blog post I decided these words are the perfect way to begin. Such powerful words to lean on!

Trust in the Lord with all your heart,
And lean not on your own understanding;
In all your ways acknowledge Him,
And He shall direct your paths.
Proverbs 3:5-6

Over some cookie decorating during the Thanksgiving weekend, my niece Alesa told us about her mom’s “Popcorn Cake.”  Whhhaattt?  I said, popcorn cake?  Alesa went on to say that my sister-in-law Jeanne has been making this cake for years and now makes 15 or more each Christmas!  It seems that each time she made the cake and gave it to someone they wanted their name on the list for a cake the next year, and the year after that …. and, well you get the idea.

popcorn cake ingred
It is very possible that you already know about popcorn cake, but me, I’ve never heard this before.  So we did what all curious cooks do … we made a quick Facetime call to Jeanne and she shared the details.  An air popper is a must since the popcorn needs to be made without butter or oil.  Marshmallows, margarine, and the goodies.  Jeanne suggests M & M’s – plain or peanut, or hot tamales or any favorite little candies.

popcorn in angel pan
The popcorn is measured by filling up an angel food cake pan to slightly overflowing.  In a large bowl microwave margarine and marshmallows just for 1 to 2 minutes until they are all melted.  Mix in the popcorn, sprinkle in some M&M’s and then pack it back into the greased angel food pan.   Couldn’t be easier.  Before adding the popcorn/marshmallow mixture back to the pan I sprinkled crushed candy cane over the bottom of the cake pan.  Makes it pretty and tasty when the cake is inverted.

cake slicing 2
The popcorn and marshmallow will set up over a couple of hours, but it must be left to cool and set up well or it will fall apart when it is unmolded from the cake pan.  Plus — this is important — the cake needs to be cut with an electric knife so that it won’t squish as it is sliced.

cake slicing 1
It is best eaten within the first 24 hours.  But honestly, it won’t last that long.  By the way — I have made this cake using Rice Krispies and it was outstanding too! Kids of all ages will love munching on this treat!

popcorn christmas cake
Happy Popping!
Catherine

Popcorn Cake
 
Food for fun, plain and simple, but not plain and simple tasting!
Ingredients
  • 1 Angel Food Cake Pan
  • 1 Air Popcorn Popper
  • 10 oz. Bag of mini-marshmallows
  • 5 Tablespoons margarine
  • ¾ Cup M & M's - plain or peanut
  • 1 cup Crushed Candy Canes
Instructions
  1. Pop enough corn to slightly over-fill the angel food cake pan.
  2. Spray cake pan with oil. If desired cover bottom with crushed candy canes.
  3. Melt margarine in a large microwave safe bowl. Add mini-marshmallows. Microwave for 1 minute and stir. Marshmallows should be melted when stirred. If not, microwave for another few seconds.
  4. Add popcorn to melted butter/marshmallow mixture. Stir well.
  5. Add M&M's, stirring well.
  6. Hand pack the popcorn mixture into the angel food cake pan.
  7. Let cake set until it is cooled and well-formed. Do not remove from cake pan too soon as it will fall apart when unmolded. This will take at least an hour.
  8. When set, unmold on a cake plate. Using an electric knife carefully cut the cake into individual slices.
Notes
Let your imagine run wild! Add hot tamales, or other favorite colorful candy!

Rice Krispie cereal can be used in place of popcorn.

Goo Goo Ice Cream Pie

goo goo single
Early in the summer we received the Tennessee Home & Farm magazine published by The Tennessee Farm Bureau.  We always enjoy reading articles about local folk and items of interest.  However, both my Chief Culinary Consultant and I turn to the pages filled with recipes first.  This Goo Goo Pie recipe took front and center as we began to drool.  “I hope you make this one”, says the Chief.

Growing up in Nebraska I never ate a Goo Goo Cluster until arriving in the SouthGoo Goo Clusters are a southern treat! In 1912, in a copper kettle at the Standard Candy Company at Clark & First Avenue in Nashville, TN, the world’s first ever combination candy bar was invented. A roundish mound of caramel, marshmallow nougat, fresh roasted peanuts and real milk chocolate; its renegade shape was more difficult to wrap than the conventional rectangular or square shapgoo goo pkges of the day. More importantly, this was the first time multiple elements were being mass-produced in a retail confection. Previous to the advent of the Goo Goo Cluster, candy bar manufacturing consisted of bars solely using chocolate, caramel or taffy. The Goo Goo Cluster represented the first time a bar consisted of more than just one principal ingredient.

When my sister-in-law Donna was visiting in June I told her of my plight:  I wanted to make this ice cream pie but I couldn’t find the Goo Goo Clusters at the store.  Donna-to-the-rescue because she found them at the candy store downtown Lynchburg, just a few miles from my home. 🙂  Let the ice cream pie making begin! The pie ingredients mirror a Goo Goo layering caramel, marshmallow creme, roasted peanuts and fudegy chocolate!

goo goo single down
I doubled the recipe and made this scrumptious dessert in an 10″ springform pan.   If you don’t have a springform pan a regular pie plate can be used. No matter what the occasion an ice cream pie is a real crowd pleaser!  If you cannot buy Goo Goo Clusters, don’t worry — the pie itself mimics the Goo Goo and the actual clusters are used for garnish. 

Happy Eating!
Catherine

The Baptism of Jesus

In those days Jesus came from Nazareth of Galilee and was baptized by John in the Jordan. 10 And when he came up out of the water, immediately he saw the heavens being torn open and the Spirit descending on him like a dove. 11 And a voice came from heaven, “You are my beloved Son; with you I am well pleased.”   Mark 1:9-11

Goo Goo Ice Cream Pie
 
Take a walk down memory lane with the taste of Goo Goo Clusters made into an ice cream pie!
Serves: 6 to 8 servings
Ingredients
  • 1 chocolate cookie pie crust, 8" or 9"
  • 1 cup marshmallow creme
  • ½ cup caramel sauce
  • 2 cups vanilla ice cream
  • 1 cup chocolate fudge sauce
  • 1 cup peanuts, lightly salted
  • 1 Goo Goo Cluster, chopped, *optional
Instructions
  1. Layer marshmallow creme evenly over the pie crust.
  2. Spoon caramel over marshmallow layer.
  3. Layer soft vanilla ice cream over the caramel.
  4. Slightly warm fudge sauce in microwave so it will be pourable. Spoon quickly over ice cream.
  5. Top with peanuts (and Goo Goo Cluster pieces if using), and freeze for several hours before serving.
Notes
The ingredients can be doubled and placed in a 10" Springform pan to serve 12 to 16 servings.
The chocolate cookie crust can be store-bought or made from crushed chocolate wafer cookies.

Black and White Oreo Dessert

Oreo Dessert

Hello friends! Remember me?  The trouble with having a hobby as public as blogging, when life and the garden go crazy, blogging takes a hit!  We have been blessed to have some of our children come home for summer visits along with a visit from our Pam Cheers!friend Pam, who traveled across the pond from Bath, England to visit us! Naturally, we wanted to show her “our little part of the world” and so a stay-cation ensued for us! Our big front porch welcomed us early in the morning for coffee (and tea for Pam) and the evening sunset found us back on the porch watching the fireflies light up the yard.  We had a grand time!

In the meantime, my nephew Ryan grilled up a Beer Can Roasted Chicken reminding me I needed to do the same!  baked roast chicken

Ryan said, “Was on your blog looking for one of your recipes for dinner tomorrow and saw this post. I LOVE beer can chicken. Wanted to share my recipe for the rub.”

Here is Ryan’s recipe for the rub.

1/2 cup brown sugar
1/2 cup kosher salt
1/2 cup paprika
1/4 cup black pepper
1 tsp cayenne pepper

“It makes a lot, so I store it and use it all summer and even in the winter. I always put a scoop into the beer, foams a little, but adds flavor. This rub makes the skin of the chicken so irresistible. My friends ask for it by name.”

Thank you Ryan for taking time to share this recipe.  I have already made up a batch and fixed the chicken.  It is terrific!  I might add that if you don’t want to roast the bird on a beer can, a tin can filled with chicken broth and seasonings does the job equally well!

After we gobbled down this deliciously moist chicken, I finished the meal with a Black and White Oreo Dessert.  This is a perfect summer no-bake dessert keeping the kitchen nice and cool.  I’ve made it several times this summer using chocolate pudding, white chocolate pudding, and once with vanilla pudding.

Double Stuff Oreo

The double stuff Oreo cookies were fantastic but the real treat came when I used the new Oreo cookie with berry filling.  Have you tried it?  Oh my word, it is refreshing like berries but very rich and chocolate-y!

Oreo dessert close up bite
If you have a minute please drop me a comment and let me know what has been your favorite recipe of the summer!

Have a blessed weekend,
~Catherine

P.S.  The recipe calls for saving some of the crumbs from the crust to use on top.  I forgot.  Then a couple sprinkles came off the fork when I took a bite and it reminded me that … I had forgotten to put them on in the first place. 🙂

Black and White Oreo Dessert
 
Easy, no-bake dessert that starts with a stellar layer of crushed Oreo cookies. Don't even think about subbing the Oreo crust - it gives this dessert an outstanding richness!
Ingredients
For The Crust
  • 1 (15.35 ounce) package Double Stuff Oreo Cookies
  • ½ cup butter, melted and slightly cooled
Cream Cheese Layer
  • 8 ounces cream cheese
  • 1 cup powdered sugar
  • 8 ounces Cool Whip
Pudding Layer
  • 1 (5.1 ounce) box instant chocolate pudding
  • 3½ cups milk
Topping
  • 8 ounces Cool Whip
Instructions
Crust
  1. Place the Oreo cookies in the food processor and pulse on and off until the cookies are chunky crumbs. With processor running add in melted butter. Set aside ½ cup of the crumbs for the topping, then transfer the remaining crumbs to a 9" x 13" pan. Press into an even layer. Refrigerate while the cream cheese layer is prepared. *Cookies can be crushed with rolling pin if food processor is not available.
Cream Cheese Layer
  1. In bowl of food processor beat cream cheese until smooth. Add powdered sugar. Mix well. Add in 8 ounces of Cool Whip, pulsing on and off just until everything is combined. Spread cream cheese mixture into a smooth layer over chocolate cookie crust. Refrigerate while the pudding layer is prepared.
Pudding Layer
  1. Blend pudding and milk together in the bowl of the food processor. Whip for 2 minutes. Let sit for 5 minutes to allow it to set. Use an offset spatula to spread the pudding in an even layer over the cream cheese mixture.
Topping
  1. Spread the remaining 8 ounces of Cool Whip on top and sprinkle with the reserved Oreo crumbs. Cover and refrigerate for 2 hours before serving.
Notes
Recipe adapted from Brown Eyed Baker